1/2 tsp cumin seeds
1 large knob of ginger, grated
1/2 tsp turmeric
1/4 tsp ground cardamom
1/8 tsp garam masala (optional; omit if you prefer a milder flavor)
1 large purple eggplant, chopped (peeled or not, your preference)
1/2 red pepper, chopped
1/4 cup water
2 TBL fresh parsley, chopped
Optional: 1 cup leftover cooked / roasted chicken, cubed
In a large frying pan with a deep lip, warm coconut oil over medium heat.
Add cumin seeds and ginger to the pan, and cook just until the seeds smell nutty.
Add turmeric, cardamom, and optional garam masala, stir to coat with oil, then immediately a
dd eggplant and red pepper, tossing rapidly to coat the vegetables with oil and spices.
Cover the pan with a lid and cook, tossing every 4-5 minutes, for 15 minutes.
If you are adding chicken, add it now, and stir for 1 minute to coat with vegetables / spices.
Add water to the pan and cover again, to help steam / soften the vegetables.
Continue to cook until the eggplant is tender, roughly 5-7 more minutes.
Garnish with parsley and serve (parsley will be softened by the heat of the dish and thus readily digestible).
Note: Zeema’s mom says that cumin and mustard seed help offset the flavor profile when you can’t add garlic and onions to a dish.